I know I should not be baking at all. But I wanted to save my frozen banana stash before they fade away. I was kinda inspired by Debbie's version of the famous epicurious recipe. Having also liked the texture of the almost original version that Renee made, I decided to go with Debbie's method, the whole(wheat) way. My only substitution was almonds for the pecans and also adding a little cinnamon as I always do in banana breads. I also added a drop or two of exotic cardamom essence, that I bought from India. On the whole a light 'n' easy recipe with a good crumb.